It is hard for traditional methods, e. g. to increase the stiffness, bearing capacity and material strength, to meet the current requirement.
增加结构刚度、承载力或材料强度等传统方法已经很难满足人们越来越高的要求。
The M/G value should be adjusted in order to obtain the alginate bearing the gel hardness and water holding capacity.
在食品中应用褐藻胶时，可以根据实际的要求来改变褐藻胶的M/G值获得所需要的凝胶强度和持水力等凝胶特性。
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